Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography-mass spectrometry
文献类型： 外文期刊
作者： Yin, Xiaoqing 1 ; Zhang, Man 2 ; Wang, Shanshan 1 ; Wang, Zhirong 3 ; Wen, Huaying 1 ; Sun, Zhiwei 4 ; Zhang, Yuhong 1 ;
作者机构： 1.Tibet Acad Agr & Anim Husb Sci, Inst Food Proc, Tibet Lhasa 850000, Peoples R China
2.Sicuan Guojian Inspect Co Ltd, Luzhou 646000, Sichuan, Peoples R China
3.Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225001, Peoples R China
4.China Natl Res Inst Food & Fermentat Ind, Beijing 100015, Peoples R China
5.Tibet Acad Agr & Anim Husb Sci, Inst Food Proc, 157 Nongke Rd, Lhasa 850000, Peoples R China
关键词： Qingke baijiu; Electronic tongue; Electronic nose; Gas chromatography -mass spectrometry; Taste; Volatile compounds
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： Consumers rely on flavor characteristics to distinguish different types of Qingke Baijiu (QKBJ). Clarifying QKBJ's traits enhances its recognition and long-term growth. Thus, this study analyzed eight QKBJ samples from different regions of Tibet (Lhasa, Sannan, Shigatse, and Qamdo) using GC-MS, electronic nose and electronic tongue. The radar charts of the electronic tongue and electronic nose revealed highly similar profiles for all eight samples. Fifteen common compounds were found in all samples, with the main alcohol compounds being 3Methyl-1-butanol, 1-hexanol, isobutanol, 1-butanol, 1-nonanol, and phenylethyl alcohol, imparting fruity, floral, and herbal aromas. However, the Sannan samples had higher total alcohol content than total ester content, emphasizing bitterness. Lhasa1 exhibited the most prominent sweetness, Lhasa2 the most noticeable sourness, and Qamdo the most pronounced umami. Lhasa3 and Lhasa4 had total acid content second only to total ester content. Tyd had the highest alkanes, while Lhasa had most aldehydes among samples.
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